Quick-Cooking Ratatouille

Sweet balsamic vinegar helps mellow the flavors of the vegetables.

• 1/3 cup olive oil
• 1 yellow bell pepper, cored, seeded, and coarsely chopped
• 5 scallions, cut into 1/2-inch pieces
• 1 small eggplant, peeled and cut into 3/4-inch chunks
• 1 medium zucchini, thinly sliced
• 2 cups cherry tomatoes (about 16), quartered
• 1 large clove garlic, chopped
• 1 tsp. chopped fresh thyme leaves
• 1 Tbs. balsamic vinegar; more to taste
• Kosher salt and freshly ground black pepper

In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.